Flow of Food

What is Hazard Analysis?

• Hazard Analysis is a process used to create hazards and cause accidents.

• Hazard Analysis is a random and unstructured evaluation of potential hazards.

• Hazard Analysis is a method used to identify and evaluate potential benefits.

• Hazard Analysis is a systematic process used to identify and evaluate potential hazards in order to prevent accidents, injuries, and other adverse events.

What are Critical Control Points?

• Specific points in a process where control can be applied to promote, enhance, or increase a food safety hazard to an acceptable level.

• Specific points in a process where control cannot be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

• Specific points in a process where control can be applied to prevent, eliminate, or reduce a food safety hazard to an unacceptable level.

• Specific points in a process where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

Why is Temperature Control important in food safety?

• To reduce the cost of food production.

• To enhance the taste and flavor of the food.

• To increase the shelf life of the food products.

• To prevent the growth of harmful bacteria and pathogens.

How does cross-contamination occur in the flow of food?

• Transfer of bacteria or microorganisms from one food or surface to another.

• Using dirty utensils

• Improper storage of food

• Ingesting contaminated food

Why is Personal Hygiene crucial in the food industry?

• To make the food look more appealing.

• To save money on cleaning supplies.

• To improve the taste of the food.

• To prevent the spread of bacteria and contaminants that can cause foodborne illnesses.

What are the steps involved in Hazard Analysis?

• Identify hazards, Assess risks, Determine control measures, Implement control measures, Monitor and review effectiveness

• Identify hazards, Assess risks, Implement control measures, Determine control measures, Monitor and review effectiveness

• Assess hazards, Identify risks, Determine control measures, Implement control measures, Monitor and review effectiveness

• Identify risks, Assess hazards, Determine control measures, Implement control measures, Monitor and review effectiveness

How can Critical Control Points be identified?

• Through trial and error.

• Through Hazard Analysis and Critical Control Points (HACCP) process.

• Through random selection.

• Through guesswork.

What are the recommended temperature ranges for different food items?

• The recommended temperature ranges for different food items vary depending on the type of food.

• The recommended temperature ranges for different food items are the same for all types of food.

• There are no recommended temperature ranges for different food items.

• The recommended temperature ranges for different food items are determined by the weather.

What are the common sources of cross-contamination in a kitchen?

• Raw meat, poultry, and seafood; cutting boards and utensils; unwashed hands; contaminated surfaces and equipment.

• Processed food, canned goods, and frozen items; dirty cutting boards and utensils; unwashed hands; contaminated surfaces and equipment.

• Baked goods, dairy products, and condiments; used cutting boards and utensils; unclean hands; contaminated surfaces and equipment.

• Cooked food, fruits, and vegetables; clean cutting boards and utensils; washed hands; sanitized surfaces and equipment.

What are the best practices for maintaining good personal hygiene in the food industry?

• Regular handwashing, wearing clean clothing, using gloves when necessary, covering wounds or cuts, avoiding touching face or hair, and maintaining good personal grooming habits.

• Avoiding handwashing, wearing dirty clothing, not covering wounds or cuts

• Wearing dirty clothing, not washing hands, touching face and hair frequently

• Not covering wounds or cuts, not using gloves, not maintaining personal grooming habits